Quick Strawberry Jam
- 1 pound hulled strawberries
- 1/4 cup sugar
- 1-1.5 tablespoons fresh lemon juice
In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).